Pawpaw Kombucha

If you are lucky enough to have a supply of Pawpaw fruit or know someone who does then this is a great fruit to add to your next Kombucha batch. This mango, strawberry custard-like flavored fruit is one of North America’s largest native fruits that grows in the eastern United States. In late fall the fruit ripens, and with only a short shelf life of 2-3 days, it is usually best to freeze the pulp or find a recipe to use the fruit in right away. Making Pawpaw flavored Kombucha is one of the ways I have used the pawpaw pulp to enjoy the pawpaw flavor after the pawpaw fruit season has ended.

Pawpaw Kombucha
Servings: 1 gallon
Ingredients
  • 1 gallon Unflavored Kombucha 
  • 1 cup Pawpaw pulp
Instructions
  1. In a 1 gallon jar, add the Pawpaw pulp to the Kombucha.

  2. Give a few light stirs with a wooden spoon.

  3. Cover your Kombucha with a thin cotton cloth, and secure with a rubberband.

  4. Let the pawpaw pulp infuse for 1-2 days. Give the mix a stir 1-2 times during a day. Taste in between until you are happy with the flavor.

  5. Strain and remove the pawpaw pulp.

  6. Finally Bottle!

Blueberry, Acai, and Elderberry Kombucha Recipe

Super tart berry kombucha packed with antioxidants. If you have trouble finding Acai Berries try Aronia Berries instead. I was able to find dried Acai Berries at Fresh Thyme in their bulk herb section.

Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 3 oz Blueberries (can use frozen or fresh)
  • 1 oz Acai Berries (can use dried or powder)
  • 1 ox Elderberries (can use dried or fresh)
Instructions
  1. Add all the berries to the Kombucha.

  2. Give them a few light stirs with a wooden spoon.

  3. Recover your Kombucha with your cloth.

  4. Let the berries infuse for 1-2 days. Give the berries a little squeeze with a spoon to mash them up a little. Taste in between until you are happy with the flavor and strength of the herbs.

  5. Strain and remove berries.

  6. Finally Bottle.

Simple Mango Kombucha

This is a great starter flavor for the mango lovers out there.

Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 1 Cup Sliced Mango
Instructions
  1. Place mash the Mango slices lightly then add to the Kombucha.

  2. Give the ingredients a light stir.

  3. Recover your Kombucha with your cloth.

  4. Let the mix sit for 1-2 days. Taste in between until you are happy with the flavor.

  5. Strain and remove the mint and lime.

  6. Finally Bottle.

See our post on bottling, to bottle your Kombucha

Cranberry, Grapefruit, Hibiscus, and Rosehip Kombucha

Did someone say tart, tangy and floral? Find dried herbs here or here

Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 2 Quarters Grapefruit
  • 1/2 Cup Cranberries cut in halves
  • 1/4 oz Dried Hibiscus Leaves
  • 1/2 oz Dried Rosehips
Instructions
  1. Place the Rosehips and Hibiscus in the Kombucha.

  2. Cut cranberries in to halves.

  3. Cut the Grapefruit in to quarters.

  4. Add 2 quarters of the grapefruit, giving them a slight squeeze, the add the cranberry halves.

  5. Give the ingredients a light stir.

  6. Recover your Kombucha with your cloth.

  7. Let the mix sit for 1-2 days. Taste in between until you are happy with the flavor.

  8. Strain and remove the mint and lime.

  9. Finally Bottle.

See our post on bottling, to bottle your Kombucha

Rosemary, Rosehip and Sage Kombucha Recipe

One of the first experimental herbs flavored Kombucha Recipes that we tried, and it was wonderful, refreshing and different from most of the fruity flavors we made before. It is important to note that when using fresh herbs in Kombucha that a little goes a long way and to much may make your batch over-powering.

Sampling is one way we start an experimental flavor, before making a full batch. Remove 2 cups of Kombucha from the batch and scale down the herbs to make a sample tasting. You can add this to a mason jar, cover, and let sit for 1-2 days, tasting in intervals. This way you are not using a whole batch on a flavor you may not like. Find dried herbs here or here

Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 2 oz. Dried Rosthips
  • 3-5 leaves Fresh Sage or 1 oz dried
  • 1 sprig Fresh Rosemary or 1 oz dries
Instructions
  1. Add all herbs to the Kombucha.

  2. Give them a few light stirs with a wooden spoon.

  3. Recover your Kombucha with your cloth.

  4. Let the herbs infuse for 1-2 days. Taste in between until you are happy with the flavor and strength of the herbs.

  5. Strain and remove herbs.

  6. Finally Bottle.

See our post on bottling, to bottle your herbal Kombucha

Mint & Lime Kombucha

This refreshing Mojito inspired Kombucha is defiantly a summertime hit, or great for a Taco Night.

Servings: 1 Gallon
Ingredients
  • 1 Gallon Unflavored Kombucha
  • 2 sprigs Fresh Mint (around 10 leaves)
  • 2 Limes
Instructions
  1. Place the mint leaves in one hand and gently smack it with the other, then place in the Kombucha.

  2. Cut the limes in to quarters, lightly squeeze the juice in to the Kombucha, then add the lime parts as well.

  3. Give the ingredients a light stir.

  4. Recover your Kombucha with your cloth.

  5. Let the mix sit for 1-2 days. Taste in between until you are happy with the flavor.

  6. Strain and remove the mint and lime.

  7. Finally Bottle.

See our post on bottling, to bottle your Kombucha